BEEF AND VEGETABLE LO MEIN

Yield: 4 servings
Source: "1,001 Delicious Recipes for People with Diabetes"

INGREDIENTS
- 1 package (12 ounces) fresh Chinese-style noodles
- 4 quarts boiling water
- 4 Chinese dried black, or shiitake, mushrooms
- 1 tablespoon sesame, or vegetable, oil
- 1 tablespoon finely chopped fresh gingerroot
- 3 cloves garlic, minced
- 12 ounces beef eye of round steak, fat trimmed, cut into 1/2-inch strips
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1/3 cup water
- 2 tablespoons cornstarch
- 1 tablespoon black bean paste
- 2 teaspoons light soy sauce

DIRECTIONS
Cook noodles in 4 quarts boiling water until tender, about
2 minutes; drain and reserve. Place dried mushrooms in bowl;
pour hot water over to cover. Let stand until mushrooms are soft,
about 15 minutes; drain. Slice mushrooms, discarding tough parts.

Heat oil in wok or skillet over medium-high heat until hot.
Stir-fry mushrooms, gingerroot, and garlic 2 minutes. Add beef;
stir-fry until beef is cooked, about 5 minutes. Remove from wok.

Add broccoli and carrots to work; stir-fry until vegetables
are crisp-tender, 5 to 8 minutes. Remove from wok.

Combine 1/3 cup water, sherry, and cornstarch; add to wok
and heat to boiling. Boil, stirring constantly, until thickened,
about 1 minute. Stir in black bean paste and soy sauce. Return
beef and vegetable mixtures to wok; add noodles. Stir-fry over
medium heat until hot through, 2 to 3 minutes.

Nutritional Information Per Serving (1/4 of recipe):
Calories: 300, Fat: 6 g, Saturated Fat: 1.4 g, Cholesterol: 41.2 mg,
Sodium: 153 mg, Protein: 22.1 g, Carbohydrate: 37.9 g
Diabetic Exchanges: 1 Vegetable, 2 Bread, 2-1/2 Meat